I usually get mine from the butcher round the corner. I'll spend £5-£7 on a sirloin depending on how I feel - he will cut them to order or you can just take one from the counter ready cut. He does a fine ribeye too but I usually stick with the sirloin.
Yeah, entrecot here but that often refers to any kind of thick steak, not necessarily a particular cut. Maybe it should refer to a particular cut but it doesn't always.
If it helps rib eye is a good value cut for grilling.
Not the bestest of cuts but cooked well is certainly good enough.
Sirloin normally costs more.
Major difference from my experience is that both are similar and have some marbled fat but rib eye will have a flank of fat at one end which isn't always eaten depending on quality, cooking and personal taste.
Chicken grown in bioreactors. No chicken needing to be slaughtered as they take biopsies from live chickens. Truely a landmark moment.
...Dozens of firms are developing cultivated chicken, beef and pork, with a view to slashing the impact of industrial livestock production on the climate and nature crises, as well as providing cleaner, drug-free and cruelty-free meat. Currently, about 130 million chickens are slaughtered every day for meat, and 4 million pigs. Of all the mammals on Earth, 60% are livestock, 36% are humans and only 4% are wild..."